Super Soft Pumpkin Cookies

The autumn season invites indulgent flavors that warm the soul, and what better way to savor this time of year than with a batch of Super Soft Pumpkin Cookies? Imagine sinking your teeth into cookies that are not only soft but also bursting with that rich, seasonal pumpkin taste. In your kitchen, the aroma of baking cookies fills the air, instantly creating that cozy fall vibe. Whether you’re snuggling up with a book on a chilly evening or trying to impress family and friends during gatherings, these cookies will surely brighten your day. Easy to make with simple ingredients, they offer a delightful texture and the option of a luscious maple cream cheese icing. Your taste buds are in for a treat as you explore the magic of these cookies!

Thank you for reading this post, don't forget to subscribe!

Why This Recipe Works

The magic of these Super Soft Pumpkin Cookies comes from the synergy between the moisture in pumpkin puree and the perfect blend of spices. No need for chilling time; they’re ready to manage your cravings in a jiffy! The combination of brown and granulated sugars creates an incredible texture, making each bite feel like a soft hug.

Why You’ll Love This Super Soft Pumpkin Cookies

These cookies are soft, cakey, and bursting with pumpkin flavor. Enjoy them plain or dress them up with delectable maple cream cheese icing. They fit right into any autumn occasion, from holiday gatherings to a cozy night in. Pair them with coffee or a spiced chai for an experience that is simply sublime.

Ingredients

• 1 and 1/2 cups (340g) fresh or canned pumpkin puree
• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure maple syrup, milk, or orange juice
• 1 and 1/2 teaspoons pure vanilla extract

Maple Cream Cheese Icing (Optional)

• 3 ounces (85g) full-fat brick cream cheese, softened
• 2 tablespoons (28g) unsalted butter, softened
• 3/4 cup (90g) confectioners’ sugar
• 2 tablespoons (30ml) pure maple syrup
• Pinch ground cinnamon (about 1/8 teaspoon)

Prepare the Pumpkin Puree

Blot the pumpkin puree with paper towels to remove some moisture without squeezing it dry. Aim for about 1 and 1/3 cups to 1 and 1/2 cups of pumpkin. You can prepare this ahead of time and refrigerate for up to a day. This little step ensures your cookies won’t turn out soggy!

Preheat the Oven

Now, let’s get that oven ready! Preheat it to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats to keep those cookies from sticking, making cleanup a breeze.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger. This mixture sets the delightful foundation for our cookies, so set it aside for later.

Cream the Butter and Sugars

Next up, let’s cream the butter and sugars. Use a mixing bowl with a hand mixer or a stand mixer fitted with a paddle attachment. Beat the softened butter and both sugars together for about 2 minutes until it’s smooth. The texture should start looking dreamy!

Incorporate the Egg and Pumpkin

Time to add the egg! Toss it into the creamed mixture, and beat on high speed for about 1 minute until everything is well combined. Don’t forget to scrape down the bowl to ensure it’s all evenly mixed. Next, add the pumpkin, maple syrup, and vanilla extract, mixing until everything is beautifully integrated.

Combine Dry and Wet Ingredients

Now, gradually add the dry ingredients to the wet mixture. Mix on low speed until fully combined. The dough will be thick and slightly sticky, giving you the perfect cookie consistency.

Shape the Cookies

Let’s shape those cookies! Using about 1.5 tablespoons of dough for each cookie, scoop and place them on the prepared baking sheets. Space them about 3 inches apart as they will spread while baking, creating deliciously soft delights.

Bake the Cookies

Bake the cookies for 14-15 minutes. The edges should look set, while the centers appear soft. Once you take them out, let them cool on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.

Prepare the Maple Cream Cheese Icing (Optional)

If you choose to add that extra touch of sweetness, let’s whip up the icing! In a medium bowl, beat the cream cheese until it’s nice and smooth. Gradually mix in the butter, confectioners’ sugar, maple syrup, and a pinch of cinnamon. Blend it all until it’s creamy and dreamy!

Frost the Cookies

Once your cookies have cooled down, it’s time to frost! You can either dip the tops in the icing or spread it generously using a knife. Both methods will create a fantastic finish!

Storage Tips

Got leftovers? No problem! Store any iced cookies tightly covered at room temperature for up to 2 days. If you want them to last longer, refrigerate for up to a week. For non-iced cookies, they can be kept at room temperature for an entire week, retaining their soft texture.

Serving Suggestions

These Super Soft Pumpkin Cookies pair excellently with a warm cup of spiced chai or coffee. They’re perfect for cozy gatherings or as a comforting afternoon snack, ensuring every bite is full of happiness and warmth.

Tips for Success

• Be sure to blot the pumpkin puree well to avoid soggy cookies.
• For even softer cookies, avoid overmixing once the dry ingredients are added.
• Allow the cookies to cool longer for enhanced flavor development, as they just get better with time.

Variations

Want to switch things up? You can substitute half the all-purpose flour with whole wheat flour for a healthier twist. Adding chocolate chips or walnuts brings extra texture and flavor to the cookies. You can also experiment with different spices, like nutmeg or cloves, for a personalized cookie experience.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes! Just make sure to prepare the pumpkin properly by reducing its moisture for the best results.

2. How do I know when the cookies are done?
You’ll know they’re ready when the edges are set but the centers still look soft.

3. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking.

4. What’s the best way to store leftovers?
Keep the cookies in an airtight container at room temperature or refrigerate for longer freshness.

5. Can I freeze these cookies?
Yes, these cookies freeze well! Just place them in a freezer-safe container, separating layers with parchment paper for easy access later.

Enjoy these Super Soft Pumpkin Cookies as a sweet indulgence throughout the fall season and beyond! With their comforting flavors and delightful textures, they are sure to become a favorite treat for any baking enthusiast.

Print